Michigan
State University Extension
Preserving
Food Safely - 01600844
10/13/97
GUIDE 2:20
CHERRY PIE FILLING
Quantities of Ingredients Needed For
1 Quart 7 Quarts
Fresh or thawed sour cherries 3-1/3 cups 6 quarts
Granulated sugar 1 cup 7 cups
Clear Jel 1/4 cup + 1 tbsp 1-3/4 cups
Cold water 1-1/3 cups 9-1/3 cups
Bottled lemon juice 1 tbsp + 1tsp 1/2 cup
Cinnamon (optional) 1/8 tsp 1 tsp
Almond extract (optional) 1/4 tsp 2 tsp
Red food coloring (optional) 6 drops 1/4 tsp
QUALITY: Select fresh, very ripe, and firm cherries.
Unsweetened frozen cherries may be used. If sugar has
been added, rinse it off while the fruit is still frozen.
YIELD: 1 quart or 7 quarts
PROCEDURE: Rinse and pit fresh cherries, and hold in
cold water. To prevent stem end browning, use ascorbic
acid solution (see ascorbic acid). For fresh fruit, place
6 cups at a time in 1 gallon boiling water. Boil each
batch 1 minute after the water returns to a boil. Drain
but keep heated fruit in a covered bowl or pot. Combine
sugar and Clear Jel in a large saucepan and add water.
If desired, add cinnamon, almond extract, and food
coloring. Stir mixture and cook over medium high heat
until mixture thickens and begins to bubble. Add lemon
juice and boil 1 minute, stirring constantly. Fold in
drained cherries immediately and fill jars with mixture
without delay, leaving 1 inch headspace. Adjust lids and
process immediately.
Recommended process time for CHERRY PIE FILLING
in a boiling-water canner
Process Time at Altitudes of
Style Jar 0- 1,001- 3,001- Above
of Pack Size 1,000 ft 3,000 ft 6,000 ft 6000 ft
Hot Pints 30 min 35 40 45
or Quarts
